Preparing cocoa is a simple, intuitive ritual that can be customized to suit your tastes and needs.

🌿 Ingredients:

✔ Cocoa: 10 to 40 g depending on desired intensity

✔ Liquid: 200 ml hot water or milk (vegetable or animal)

✔ Spices (optional): chili, salt, cardamom, cinnamon, turmeric, ginger...

✔ Sweetener (optional): honey, maple syrup, coconut sugar...


🔥 Preparation steps:

1️⃣ Heat your liquid to 65°C maximum to preserve the cocoa's nutrients.

2️⃣ Add the cocoa and stir gently.

3️⃣ Whip by hand or with a mixer → A nice froth brings a smoother texture.

4️⃣ Add spices or sweetener if desired.

5️⃣ Sip and enjoy your cocoa!

💡 Tip: Take a moment to ground yourself and fully appreciate your drink.

We offer three levels of intensity, to suit different experiences and needs.
The key is to listen to your body and find the amount that suits you.

☀️ Daily dose (10 - 20 g)

✔ Ideal for a light energizing effect

✔ Improves mood, concentration and mental clarity✔ Suitable for sensitive drinkers, pregnant women and children


🎨 Creative dose (20 - 30 g)

✔ Perfect for self-reflection and creativity

✔ Aids concentration and personal practices (meditation, yoga, bodywork)

✔ Ideal for stimulating inspiration and inner connection


🌿 Ceremonial dose (30 - 50 g)

✔ Enables deeper sensations to be experienced

✔ Accompanies inner explorations and group practices

✔ Provides extra energy and grounding during physical exercise, meditation or ceremonies

A personalized dosage

These recommendations are indicative: each person reacts differently to cocoa depending on their sensitivity and body constitution.

💡 Our advice: Start with a small dose and gradually adjust as you feel.

There's no such thing as completely raw cocoa, and there have been many misinterpretations since raw cocoa powder became a trend in health food.

👉 During fermentation, cocoa beans naturally reach temperatures slightly above 50°C for several hours.

This process is essential for optimal fermentation and the development of flavor precursors. We do not add any external ferments that would artificially lower the temperature in order to match a certain idea of "raw".

👉 During natural sun-drying, the beans are also exposed to temperatures that can exceed 50°C, depending on the climate and drying conditions. This traditional method is the most widespread and the one we prefer.

Our approach: Unroasted vs. Low temperatureWe offer two types of cocoa to meet the expectations of consumers looking for a gently processed product:

✔ Unroasted → Beans are processed without roasting, after fermentation and natural drying.

✔ Low temperature → Roasting is carried out gently, between 100°C and 110°C at the heart of the bean, and for less than an hour.

In our workshop, our cocoa paste is never heated above 50°C, thus respecting minimal processing.

💡 No nutrients are lost with light roasting, which is why you can prepare a warm cup of drinking chocolate without altering the precious compounds that make cocoa a true superfood.

Our approach to cocoa butter is artisanal and depends on the characteristics of each bean origin.

We don't follow a strict rule, as each cocoa has its own specificities. Some origins are naturally balanced and rich in fat, while others reveal their full potential with a small amount of added cocoa butter (3 to 5% maximum). We use only organic, non-deodorized cocoa butter, sourced from our partner Zorzal in the Dominican Republic.

Our choices are never set in stone: we test and adjust our recipes according to each batch. We have our origins analyzed in the laboratory and also take into account feedback from growers and sources, which can sometimes lead us to subtly modify a recipe in order to respect the balance and typicity of each cocoa.

👉 Our 100% tablets: Some are made without any added butter, like Lachua, Semuliki and Maya Mountain, Chuncho and Ransiki, because they lend themselves well to pure tasting. Others may include a small amount of butter to sublimate the texture and taste experience, including attenuating some bitterness and improving fluidity for optimal molding in our beautiful shelves.

👉 Our "raw" cocoa beans: We systematically use a small amount of cocoa butter when working with so-called "raw" beans. Working with granite millstones, this addition is essential to protect our machines, as "unroasted" ground beans do not immediately release their natural fats. Without this initial addition of butter, grinding would be too dry and risk damaging our equipment.

👉 Our sweet bars: We use a minimum of cocoa butter (natural and organic), only if necessary for flavour profile and texture. We never add lecithin and remain faithful to a simple approach that respects the beans.

We have chosen not to systematically communicate this aspect, as we are above all artisans who taste, adjust and create according to each batch. Our choices are guided by our sensory experience, not by fixed rules. If you're looking for a 100% guaranteed bar with no added cocoa butter, we currently stock the Lachua, Semuliki and Maya Mountain and Chuncho origins (60 g or loose).

And if you'd like a specific butter-free origin, we can produce them from 10kg upwards, on request.

👉 Our philosophy:
We believe that the best way to understand cocoa is to taste it, rather than reduce it to a list of ingredients. Each bean tells its own story, and we do our best to reveal it, far from the dogmas of "added butter = denaturing" or "no butter = absolute purity".


In summary:

✔ We don't have strict rules → Some bars contain butter, others don't.

✔ The addition of butter depends on the bean, the batch and our artisanal appreciation.

✔ We only use organic, non-deodorized butter, sourced from Zorzal.✔ Unroasted cocoa cannot be processed without added butter, under penalty of damaging our machines.

✔ The grinding/tempering of certain beans (Chuncho, Ransiki) may require adjustment

.✔ We believe above all in the sensory experience → taste, and make up your own mind!

🔎 If you have any specific questions about an origin, please don't hesitate to contact us.

Our cocoa is GMO-free and grown without chemical fertilizers or pesticides.

However, we have chosen not to adhere to the EU-BIO label for the time being.

👉 Why? We work with small, isolated family farms, often located in remote areas. The high cost of organic certification is prohibitive, both for our partner producers and for us as artisans.

👉 A logistical choice tooBecause of the multiplicity of our supplies, including certified organic beans and others not labeled but grown in an equivalent way, we prefer to avoid the untimely controls imposed by regulations, which can be cumbersome and time-consuming.

💡 Quality and safety first and foremost

✔ All our beans are tested to guarantee their purity

.✔ Cadmium and pesticide levels are well below the legal thresholds required for organic certification (e.g. 0.02 mg/kg instead of the authorized maximum of 0.10 mg/kg).

🔎 Are you a scientist or simply curious?
We'd be delighted to share with you the detailed analyses we carry out on our beans. Don't hesitate to contact us!

Direct Trade vs. Fair Trade: what is our approach?

Several of our origins have chosen Fair Trade, but all are committed to agroforestry farming and fair remuneration of producers.

👉 A transparent and fair price

All the beans we select respect total transparency on the farm-gate price (price paid directly to producers).
This is often 4 to 6 times higher than the "Commodity Cacao" price negotiated on the stock markets.

👉 Much more than a label
We only work with farms and cooperatives that guarantee:

✔ Respect for workers' rights and social standards.

✔ Fair remuneration, without depending on market fluctuations.

✔ Projects with a local impact: development of community structures, transmission of know-how, empowerment of producers.

Why do we favor Direct Trade?

Our Direct Trading approach is based on dialogue and trust, through regular exchanges with producers and our sources.

💡 Unlike the Fair Trade model, which relies on a guaranteed minimum price and certification costing around €200/tonne, we go far beyond this standardized approach.

🔹 We work with local communities over the long term.

🔹 We support producers by sharing knowledge and resources to optimize their fermentation, drying and processing methods.

🔹 We create strong and direct links with those who make these cocoas available, from the field to your shelf.

💬 At MOOJO, we believe that fair trade is not limited to a label, but is built through sustainable human relationships and fair remuneration at source.

All our cocoas are of the highest quality and selected for their fine flavors.

The choice of cocoa depends above all on your personal preferences, both in terms of taste and the effects felt.💡 How to choose?

✔ Taste and experiment

→ Each cocoa has a unique profile, some are milder, others more powerful or intense.

✔ Listen to how you feel

→ The energy a cocoa provides varies according to its origin and the way it is consumed.

✔ Let intuition guide you

→ Like us, you may find that some cocoa calls to you more than others at different times.

🔎 Our 60g tasting tablets

To help you explore and compare each origin, our 60g tablets are available for all our cocoa varieties.

They make it easy to discover the richness of each terroir before committing to larger quantities.

👉 On each product page, you'll find detailed information on the cocoas, their aromatic profiles and their specific characteristics.

Our approach?
We enjoy them all and intuitively choose which cocoa to use depending on the moment.

Trust your palate and your feelings!

Cocoa is a superfood that is naturally rich in essential nutrients, acting on both body and mind.

✅ A powerful antioxidant

Cocoa contains the highest level of antioxidants of any food source. These antioxidants neutralize free radicals, reducing oxidative stress and protecting cells.

✅ A concentrate of essential minerals

It is naturally rich in calcium, magnesium, zinc, iron, beta-carotene, omega-6 and amino acids, playing a key role in general well-being, cell regeneration and body balance.

✅ A natural stimulant thanks to theobromine

Cocoa contains theobromine, a bitter alkaloid that energizes but is milder than caffeine.

It is used medicinally for its stimulating effect on the heart and its diuretic action. Thanks to this, cocoa acts as a natural antidepressant and, coupled with its rich magnesium content, becomes an excellent anti-stress and anti-fatigue agent.

✅ A boost for circulation and the brain

Cocoa promotes the dilation of blood vessels, increasing the flow of blood and oxygen to the brain. This stimulates the production of endorphins and dopamine, the feel-good hormones, providing a feeling of lightness and emotional balance.

✅ A boost of energy and better digestion

Unlike caffeine, cocoa offers a stable energy surge, without crashing, while naturally stimulating digestion.

💡 In summary: Cocoa is an incomparable health ally, nourishing, stimulating and soothing all at once.

What does ceremonial cocoa mean?

Ceremonial cocoa is very different from the chocolate we usually eat. Pure and additive-free, it is distinguished by its intense taste and wealth of benefits.

💡 A living cocoa, respectful of traditions

Because the beans are minimally processed, they retain their natural properties, offering physical, mental and emotional benefits. Genuine ceremonial-quality cocoa respects the wisdom of the plant's guardian peoples and is characterized by several essential commitments:

1️⃣ Sustainability: honoring the earth and biodiversity

Ceremonial cocoa is grown with love and respect for its natural habitat.

👉 Sustainable farming practices: agroforestry, agroecology and permaculture are favored among certain growers.

👉 A positive impact on the environment: preservation of soils, forests and local ecosystems.

2️⃣ Chemical-free cocoa

👉 No pesticides, herbicides or chemicals are used during cultivation.

👉 The beans are naturally protected by their environment, often in association with other crops in living forests

.3️⃣ Truly fair trade

Ceremonial cocoa is part of an economy that respects producers:

✔ A fair price, based on their real needs and not on market fluctuations.

✔ Remuneration that enables farmers to invest in equipment, improve their working conditions and support virtuous local projects.

4️⃣ Minimal processing, respectful of the plant

💡 A living cocoa, without excessive processing

✔ Controlled fermentation: no external ferments are added, only natural fermentation is used.

✔ Preferred sun-drying, a gentle method that preserves nutrients and flavors.

✔ Gentle roasting or unroasted beans to preserve the energy and nutritional integrity of the cocoa.

✔ Artisanal processes such as hand-peeling or traditional wood-fired roasting, as with Guatemala's Tuq'Tuquilal.


Why consume ceremonial cocoa?

✔ A pure, authentic taste, very different from classic chocolate.

✔ A cocoa that nourishes both body and spirit, often used in ritual and meditative practices.

✔ A commitment to ethical and sustainable trade, respectful of the earth and local communities.

What's the difference between pure cocoa and cocoa powder?

Cocoa powder and pure cocoa both come from the cocoa bean, but their processing differs greatly, influencing their nutritional composition and properties.

1️⃣ Cocoa powder: a partial extraction

👉 Production: Cocoa powder is produced by separating cocoa butter under high hydraulic pressure.

👉 Composition: Cocoa butter, a precious ingredient used in chocolate-making and cosmetics, is largely extracted, leaving behind a dry mass which is then reduced to cocoa powder.Although still rich in antioxidants, cocoa powder is lighter in fat and does not offer the natural nutritional balance of the whole bean.

2️⃣ Pure cocoa: a complete and preserved form.

At MOOJO, we use 100% cocoa paste, derived from minimal grinding of the beans, with no extractions or additions.

✔ A complete cocoa:It naturally contains all the parts of the bean, including the cocoa butter, thus preserving its nutritional and energy balance.

✔ Better assimilation:The natural combination of lipids, antioxidants and minerals enables optimal assimilation of cocoa's active components.

✔ A richer experience: Its taste and texture are more intense and enveloping than those of cocoa powder.


💡 Why choose pure cocoa rather than powder?

We believe that cocoa is a living food, and prefer to preserve its natural integrity so that you can enjoy all its benefits in their pure state.

Cocoa contains minute amounts of caffeine, far less than coffee or tea.

💡 If you're sensitive to caffeine, you should know that cocoa doesn't have the same exciting effect. Even people who can't tolerate caffeine can generally consume 1-2 cups of cocoa a day without any problems.

👉 Our recommendation: start with 10 g of cocoa per 200 ml of water and gradually increase if you feel the need for a higher dose.Cocoa, a gentle and stable alternative to coffee.

Many people have replaced their coffee with cocoa and testify to better energy, without peaks or crashes.

💡 Why? Cocoa contains theobromine, a natural stimulant that is milder and longer-lasting than caffeine.

✔ Stable, prolonged energy: Unlike caffeine, which can cause nervousness or a "whiplash" effect, theobromine acts gently, bringing concentration and vitality over a longer period.

✔ A cardiovascular rather than nervous effect:

🔹 Caffeine acts mainly on the central nervous system, which can cause agitation or palpitations.

🔹 Theobromine, on the other hand, stimulates the cardiovascular system, promoting better blood circulation and oxygenation of the brain.

💡 Result?
A feeling of alertness and mental clarity without nervousness or sudden spikes, ideal for those looking for a natural alternative to coffee.

European regulations impose very strict standards on the levels of cadmium and other heavy metals present in cocoa.

💡 Rigorous traceability

✔ All our origins comply with the strictest regulatory thresholds.

✔ We carry out regular analyses to ensure that our beans remain below the permitted values.

✔ None of our beans exceeds the legal limits imposed by the EU.

Our sourcing choices favor terroirs with low cadmium content, guaranteeing pure, safe, top-quality cocoa.

🔎 If you have any questions about our analyses, we are transparent about our results.

Don't hesitate to contact us if you'd like to find out more!

While many moms safely consume cocoa during pregnancy and breastfeeding, we can't make specific medical recommendations about what's right for you and your baby.

💡 Listen to your body and consult a professional

✔ We always encourage trusting your intuition and how you feel.

✔ If in doubt, we recommend that you consult a holistic health professional or doctor you trust.

If you have received confirmation that cocoa is safe for you during pregnancy and/or breastfeeding, we are confident that our MOOJO cocoa, of the highest quality, is a safe and pure choice.

We offer free delivery on orders of €89 and over in the following countries: Belgium, Luxembourg, Holland, France & Germany.

We send parcels twice a week, on Mondays and Thursdays
Contact us for same-day pick-up in store.

Customers must contact our store within 14 days of the original order date if an order arrives damaged or includes one or more incorrect products. We will credit your account with a refund once our warehouse receives your package. If a mistake was made, if you are not satisfied with the cacao, or if you received a damaged product, please contact us so we can rectify the situation.

As cacao is a perishable product, we do not accept any cacao returns. However, if a mistake was made, if you are not satisfied with the cacao or if you received a damaged product, please contact us so that we can correct the situation. All shipping charges are non-refundable and the refund policy does not extend beyond the 14 day period.

If you have just placed your order and have confirmed that the cacao has not been shipped, please contact us immediately. We should be able to refund your order and issue a new one. If your cacao has already been shipped or has been delivered and an error was made or you are not satisfied with the cacao, please call us or submit a request, so we can determine how to remedy the situation.